Reviewed: May 6, 2012

This dip is off the chain, yo. Seriously. If you like salmon, you will love this dip.

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1 user found this review helpful

Reviewer:

Carly Campbell

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

I want to give this 10 stars!!! this stuff is AMAZING!!

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3 users found this review helpful

Reviewer:

lovebaking

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

I like the cream cheese and sourcream in this recipe. I added 1-2 tsp horseradish, some capers, and salt/pepper for taste. It gets light and creamy when you use the hand mixture-another nice touch. Tips: Don't add too much sourcream like I did-because I didn't measure it. It was a little to thinned out, so I added about 1/3 can more salmon and that seemed to "bulk it up" to the right consistency. I also did not have pimentos, so I substitued a small can of mild green chiles and it worked well-very similar to pimentos in taste and texture.

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3 users found this review helpful

Reviewer:

Mom of 3

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Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

Reviewed: Nov. 11, 2011

My 5 year old, said it was better than baked beans, and that's his favorite. I didn't even refriderate it and he was eating it right out of the bowl. I did grate some lemon zest and it really brought all the flavors together and perked it up a bit. I also made it with boiled salmon, I was acutally making it for the cat and had so much left over. It was an excellent choice for this dish. Oh, i also used sweet smoked paprika

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3 users found this review helpful

Reviewer:

kalitria

Reviewed: Sep. 25, 2011

I am in Louisiana so I needed more spice. I added a little crab boil seasoning, and half 1/4 cup cheddar monterey blend cheese.

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3 users found this review helpful

Reviewer:

sheliamck

Reviewed: Jul. 9, 2011

The basic recipe was just *okay* for me. I tried it cold AND warmed up in the oven. I prefer it warm, but it still needed something. It was lacking in flavor (for us at least). I only had a 14.75 oz. can of Salmon, so I doubled everything else. I also used half mayo have sour cream, as per other reviewer's rec's. I upped the amount of parsley and chopped up some sweet Vidalia onion, along with some green onions, and garlic. I also threw in a can of chopped artichoke hearts, a couple drops of liquid smoke (again, as others suggested), & red chili pepper flakes to try and add "something" to this dip. I think (and I could be wrong), some capers would go really well in here. In fact, that MAY be what I feel like I'm missing. IDK. Either way, it's not bad per se, just lacking in some flavor. We ate these with Parmesan, Garlic & Herb Baked Pita Chips just to add extra flavor. Those helped too. :)

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4 users found this review helpful

Reviewer:

Charm

Reviewed: Jun. 5, 2011

I halved all the ingredients except for the salmon. I also omitted the butter completely. Replace the sour cream with olive oil based mayo and use lowfat cream cheese. Its a much healthier version. Still turned out great! Thanks for the recipe!!

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7 users found this review helpful

Reviewer:

Neighborlybaker

Reviewed: Mar. 7, 2011

Ok, but I thought it was a little too buttery.

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10 users found this review helpful

Reviewer:

tw4284

Reviewed: Jan. 22, 2011

DELICIOUS dip. Can't say enough good things about it. I did not use canned salmon and instead bought fresh grilled salmon from the market. And instead of using just sour cream, I used half sour cream and half mayonnaise. I served this on sun dried tomato and rosemary focaccia chips. Excellent recipe and feeds a generous amount of people. Highly recommended!!!

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24 users found this review helpful

Reviewer:

Wakenbaker

Reviewed: Jan. 18, 2011

It was great! I wanted to put some liquid smoke in, but I did not have any. Instead, I used 1/4 tea. smoked paprika. It gave it an excellent color and flavor (I will try to add a photo). I also substituted the sour cream for mayonnaise, and added 1/4 tea. garlic powder.

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11 users found this review helpful